GRAND RAPIDS, MI – "There was a Bible and a baseball bat behind the counter,” co-owners and siblings Heather, Jackson and Barry Van Dyke tell me about the renovation of the old liquor store that is now Eastown’s popular Harmony Brewing Co.

“We tossed the bat out but the Bible is still back there.”

Could it be divine intervention that makes the brew pub’s pizza taste so good? Maybe. But it more than likely comes from a much hotter place.

The walls in the diminutive kitchen can reach Hades-like temperatures with a giant wood burning stone oven commanding nearly half the room. The dough made with flour imported from Italy, the unique and fresh ingredients, and the beast of an oven work together to deliver tasty pizzas in a Neapolitan style, baked in about 90 seconds.

Barry Van Dyke, who with his brother, Jackson, brews the many libations on tap at Harmony, took the lead when describing the pub’s approach to pizza.

“We consider pizza making to be hand-in-hand with brewing beer as a traditional craft,” he said. “If you honor the craft by taking the time to use the right ingredients and processes, you’re going to come up with a quality and unique product.”

Unique as in Wednesday's specialty “Harvest Moon” pizza with its local kale and walnut pesto topped with butternut squash, red onion, mozzarella, parmesan and local goat cheese finished with a balsamic drizzle.

Co-owner Heather VanDyke-Titus was eager to point to the recent “Snail of Approval” from the Slow Food West Michigan organization that recognizes establishments for contributing to an authentic, sustainable and quality food system in West Michigan.

In a video on Harmony's website she says, “A great city has to have great neighborhoods and great neighborhoods have to have great gathering spots.”

Beer and pizza have been known to bring people together.

For three transplants from Chicago who moved here in the '90s to attend Calvin College, Harmony Brewing Co. has rooted them in West Michigan.

The siblings live in the neighborhood. The dough is made from scratch daily. They use local ingredients, which are designated on the menus, through Farm Link West Michigan.

Plus a Mug Club that serves up pints in Mason jars.

“We were surprised,” Barry Van Dyke said. “When we opened, we thought we may struggle to hit the percentage of food sales we need to retain our license, but it’s turned out to be about 50/50. We have a brisk takeout business for the neighborhood.”

“It never really ever cools down,” she said. “Even if it were to be off for a complete day it would still be 200-plus degrees in the oven.”

I watched it warm up to about 650 degrees and climbing.

Watch the video to see Harmony's “The Crispy Pig” pizza being made. Full disclosure: I ate half of the pie myself and may have sampled a barrel-aged Grote Pier IPA to wash it down.

The sauce is so light and fresh – a welcome change from the heavily seasoned traditional pizza sauces, the balance of cheese and meat was proportional, and that crust … I’ll be back for more.

Statewide entertainment reporter John Gonzalez will visit Harmony Brewing Co. from 1:30 to 2:30 p.m. on Saturday, Nov. 16, in his search for Michigan's Best Pizza. The public is invited to come show support. Follow Gonzo's travels at mlive.com/michigansbest or via social media at #mibest and #mipizza.